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Pot Roast with Potatoes and Carrots

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Few meals rival the warmth and satisfaction of a tender pot roast served with buttery potatoes and naturally sweet carrots. This dish has been a family favorite for generations, offering rich flavors, melt-in-your-mouth texture, and that unmistakable aroma of slow-cooked comfort. It’s the perfect centerpiece for Sunday dinners, holiday gatherings, or any time you want a hearty, wholesome meal that feels like home.

This recipe combines simple pantry ingredients with a slow-cooking method that transforms an affordable cut of beef into a flavorful, fork-tender masterpiece.

Why This Recipe Works

  • Slow cooking magic – The chuck roast gently simmers for hours, breaking down into succulent, juicy bites while the vegetables absorb the savory broth.
  • Balanced and complete meal – Protein, starches, and vegetables cook together for a one-pot dinner.
  • Effortless yet elegant – Minimal prep yields a dish worthy of a special occasion.

Ingredients

  • 3 lb boneless chuck roast
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 large yellow onion, coarsely chopped
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can beef broth
  • 1 tablespoon Worcestershire sauce
  • 4 large carrots, peeled and cut into chunks
  • 1 1/2 lbs baby potatoes, halved
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Step-by-Step Instructions

Prepping the Roast

  1. Pat the chuck roast dry with paper towels.
  2. Season generously with salt and pepper on all sides. This helps build flavor from the start.

Searing for Flavor

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Sear the roast for 3–4 minutes per side until a deep brown crust forms.
  3. Transfer the roast to a plate.

Tip: Searing isn’t just for looks — it caramelizes the surface and creates a richer final flavor.

Sautéing the Aromatics

  1. In the same skillet, add the chopped onion and cook for about 2 minutes.
  2. Stir in minced garlic and sauté for another minute until fragrant.

Optional: Deglaze the pan with a splash of beef broth or red wine, scraping up the browned bits for extra depth in your sauce.

Assembling the Pot Roast

  1. Place the seared roast in your slow cooker or Dutch oven.
  2. Pour in beef broth and Worcestershire sauce.
  3. Tuck rosemary and thyme sprigs around the meat.
  4. Arrange carrots and potatoes around the roast.

Cooking Low and Slow

  • Slow cooker method: Cover and cook on low for 8 hours or on high for 4–5 hours.
  • Oven method: Cover Dutch oven with a lid and bake at 300°F (150°C) for 3–4 hours.

You’ll know it’s done when the meat easily shreds with a fork.

Thickening the Sauce

  1. Transfer the roast and vegetables to a serving platter.
  2. Skim excess fat from the cooking liquid.
  3. Mix cornstarch with water, then whisk into the broth.
  4. Simmer over medium heat until slightly thickened into a silky gravy.

Serving the Pot Roast

  1. Slice or shred the roast.
  2. Pour the thickened sauce over the meat and vegetables.
  3. Garnish with fresh herbs if desired.

Tips for Recipe Success

  • Choose the right cut: Chuck roast is perfect because its marbling turns to tender juiciness during slow cooking.
  • Don’t skip the sear: It adds layers of flavor to the finished dish.
  • Veggie variety: While carrots and potatoes are classics, try parsnips, mushrooms, or celery for variation.
  • Herb freshness: Fresh rosemary and thyme hold up beautifully to long cooking.

Serving Suggestions

This pot roast is rich and satisfying on its own, but you can round out the meal with:

  • Buttery dinner rolls – Ideal for soaking up gravy.
  • Fresh green salad – A crisp contrast to the hearty roast.
  • Steamed green beans or asparagus – Adds color and nutrients.

Why You’ll Love This Recipe

This pot roast delivers everything you want from a comfort meal — melt-in-your-mouth beef, perfectly cooked vegetables, and a savory gravy that ties it all together. It’s versatile enough for a casual weeknight or an elegant dinner party.

It’s also make-ahead friendly: leftovers reheat beautifully and can even be repurposed into sandwiches or hash the next day.

FAQs

Can I make this recipe ahead of time?
Yes. Pot roast often tastes even better the next day as the flavors meld. Store in the fridge for up to 4 days.

Can I use a different cut of beef?
Yes, brisket or bottom round can work, though chuck roast remains the top choice for tenderness.

Can I skip the potatoes and cook them separately?
Absolutely. You can serve the roast with mashed potatoes instead of cooking them in the pot.

Can I add wine to the broth?
Yes, substituting part of the beef broth with red wine adds depth and richness to the sauce.